I’ve discovered that peanut butter and chocolate is my absolute favorite dessert combination. So, thank you, Jen from Sweet Little Details for sharing a yummy summer treat that is filled with the very best ingredients. These look delicious for any summer party.
Chocolate cupcakes, baked and prepared, cupcakes liners should only be filled about 1/4 full to leave room for the ice cream.
Chocolate peanut butter swirl ice cream, softened. I found that the trip from the store home is a perfect amount of time to get the ice cream right for the cupcakes.
Peanut Butter Syrup – you can create this using 1/4 cup Karo Syrup, 1/4 cup peanut butter and a little water…it was delicious!
Classic Buttercream Frosting
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
After cupcakes have cooled, add layer of softened ice cream. Freeze until firm. After ice cream has frozen, add a layer of peanut butter. Place back in freezer while you prepare buttercream frosting. After frosting is finished, remove cupcakes from freezer. Using a pastry bag with a 2D tip, pipe frosting onto cupcakes. Garnish with chocolate chunks and peanut butter syrup. Freeze for at least 2 hours then enjoy!